Middle East And North African Miscellany by brianjwood

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Middle East And North African Miscellany
Submitted by brianjwood on May 05, 2004 at 2:54 am

DESCRIPTION
Middle East & North African Miscellany

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Okra W/ Dried Fruit
Categories: Sidedishes
Yield: Servings

1/2 lb okra,chopped
1/2 small onion,peeled and
-finely chopped
1 t oil
1 T water
1 1/2 c dried fruit (about 8 oz.
prunes,apricots, raisins,
-etc.)
1/2 c prune juice
1/2 c tomato juice
1/4 lemon,minced (rind and
-fruit)

[Note: Source: Debra Wasserman, Recipes from The Lowfat Jewish
Vegetarian ]
Stir-fry okra and onion with oil and water in a large frying pan for 5
minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15
minutes, stirring often. Serve warm or chilled.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Moroccan Spiced Monkfish
Categories: Fish&Game
Yield: 4 - Servings

2 lb Monkfish
2 tbs. Finely Chopped fresh
-Coriander
1/2 t Chilli Powder
2 ea Garlic finely chopped or
-crushed
1 tbs. Lemon (or Lime ) Juice
2 t ground Cumin
1 glass white Wine
2 oz Butter

[Note: Lior's Kitchen Talk ]
Cut the Monkfish into 1" Cubes. Mix the Coriander, Cumin, Chilli,
Garlic and
Lemon juice together to make a paste. Heat some Sunflower oil in a
large non
stick pan. When this is sizzling add in the monkfish and fry quickly
until
it browns. Add in the Coriander paste to the pan and stir about the
coat the
fish. Throw in the glass of wine and let it come to a quick boil.
Reduce the
heat to the minimum and drop in the butter in bits shaking the pan all
the
time to make a sauce. Serve this immediately with some Couscous and
maybe a
simple green salad.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Simmered Spiced Lamb
Categories: Meat Dishes
Yield: Servings

1 -2 tsp crushed red pepper
1 t ground turmeric
1 t ground ginger
1 t ground cinnamon
1/2 t salt
2 lb of boneless leg of lamb (or
-beef ) cut
-into 1 to 1 ý inch pieces
-(or
four pounds of meat with
-bones)
2 T olive oil
2 large onions,chopped
3 ea of garlic,minced
2 large cans of beef broth
-(14 1/2
-ounces each,or beef
-bouillon with
-water)
1 T cornstarch
2 T cold water
1 c of pitted dates
cooked white rice
1/4 c of toasted slivered almonds
-(optional)

[Note: Lior's Kitchen Talk ]
In a mixing bowl combine the spices and salt. Coat the meat with the
seasoning mixture. In a large, heavy skillet heat oil over medium-high
heat.
Brown the meat, in the hot oil. Add onions and garlic, and stir to
combine.
Pour the broth over all. Bring to a boil. Then, cover and simmer on the
lowest heat for a couple of hours or till the meat is tender. Skim fat
from
the surface of the juices. Stir cornstarch into the cold water; add to
meat
in the pan and stir. Add the dates, and stir to combine. Cover and
simmer
another 15 minutes or till mixture is slightly thickened and bubbly.
(This
recipe is also delicious when made in a crockery cooker.) Serve hot
over
white rice and garnish with toasted almonds.

-----

Sayadiya - Egyptian Fish Pilaf

4 Fish Fillets (approx. 6 oz. each), firm flesh fish, such as bass, sole, or similar
1 oz. lemon juice
salt to taste
white pepper to taste
2 oz. milk flour sufficient to cover fish
3 oz. salad oil
12 tomato slices, 1/4" thick
12 onion slices, 1/8" thick
4 portions pilaf (rice)
1-1/3 oz. pine nuts
toasted yogurt

Season fish fillets with lemon juice, salt and pepper. Dip in milk; cover with flour. Shake off excess and saut? In oil over medium heat. Lightly saut? tomato and onion slices. Arrange pilaf on a platter(s). Place fish on top of rice. Place alternating slices of tomato and onion on top of fish, using three slices each of tomato and onion per portion. Sprinkle with pine nuts. Garnish with parsley or watercress. Serve yogurt as an accompanying side dish.

Koofteh Nokhod-chi - Persian

ground lamb (or beef), 500 grams
chickpea flour, 300 grams
onions, two regular
fresh lime juice (or vinegar), one cup
sugar, 3-4 spoons
cooking oil
saffron, 1/2 teaspoon
salt
black pepper

Dissolve half of saffron in a cup of hot water and add with salt, pepper and chickpea flour to ground lamb (or beef) and mix well. If necessary, gradually mix in some more water so that the mix does not stick to the hand.

Slice onions and fry in oil until golden. Add five glasses of water and some salt and bring to boil. Make 3-4 cm balls from the mix and fry in oil for about 10 minutes over medium heat. Transfer balls to boiling water and add lime juice (or vinegar), sugar and the rest of saffron, and cook over medium heat for 15 minutes.

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